Chanakhi with sweet pepper
5 servings
90 minutes
Chakhokhbili with sweet pepper is a traditional Georgian dish that embodies the coziness and richness of Caucasian flavors. It is prepared using the slow-cooking method, allowing the ingredients to reveal their full palette of aromas. Tender lamb soaked in the juiciness of eggplants, potatoes, and sweet peppers harmonizes with fragrant spices and fresh herbs. Fatty tail adds richness to the dish, while garlic and basil give it a light spiciness. Historically, chakhokhbili was considered an ideal meal for family gatherings where flavors and aromas created an atmosphere of warm hospitality. It is served hot alongside fresh herbs, crispy lavash, and red wine, highlighting the true gastronomic luxury of this Georgian treat.
1
Cut the tail fat into small cubes and the meat into large pieces, about two by two centimeters.
- Fat tail fat: 100 g
- Mutton: 1 kg
2
Cut the vegetables — eggplant, pepper, potatoes, tomatoes, and onion into equal large cubes. Chop the greens and garlic.
- Eggplants: 400 g
- Red sweet pepper: 200 g
- New potatoes: 200 g
- Beef tomatoes: 400 g
- Red onion: 350 g
- Parsley: 80 g
- Garlic: 40 g
3
In a thick-bottomed pot, layer the prepared ingredients in the following order: lamb fat, meat, vegetables, greens, garlic, salt, and pepper.
- Fat tail fat: 100 g
- Mutton: 1 kg
- Eggplants: 400 g
- Red sweet pepper: 200 g
- New potatoes: 200 g
- Beef tomatoes: 400 g
- Red onion: 350 g
- Parsley: 80 g
- Garlic: 40 g
- Coriander leaves: 80 g
- Green basil: 80 g
- Savory: 35 g
- Red chilli pepper: 15 g
- Salt: to taste
- Ground black pepper: to taste
4
Covering with a lid, bring to a boil over high heat, then reduce the temperature so that the chanakhi simmers. Usually, if the meat is chilled and young, one hour is enough. If you're unsure about the tenderness of the meat, you can increase the cooking time to 1.5–2 hours.
5
Chanakhi is served hot. Red wine, fresh herbs, and lavash would be a wonderful accompaniment to this dish.